Spring Rolls Sweet And Spicy Recipes

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Steps:

• In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
• Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

Steps:

• FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
• Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
• In a large bowl toss together shredded broccoli, tofu & coconut.
• Add ginger mixture & toss to coat.
• Line each rice paper with a lettuce leaf.
• Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
• FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
• Serve spring rolls with sauce on the side.

Steps:

• In a very hot wok briefly saute the ginger, garlic, green onion, and chili paste in the oil. Add the bean sprouts, carrots, Savoy cabbage, red pepper, and mushrooms and cook at high heat until vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let rest in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrapper one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the 3 corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towel and serve with your favorite dipping sauce.

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.